I love pasta of every description, so when I was contacted by Lagostina to take part in the celebration of National Pasta Day, I was all in. I was sent a gorgeous copper pasta pot from the Martellata line of pots at Lagostina to use in my National Pasta Day recipe and was offered a second pot to use a contest prize for my blog followers (Retail Price $249.99 – See Contest Details Below). When I returned from Umbria earlier this week, the pot was already here waiting for me, and on first inspection it is stunning. Of course, cookware needs to be functional as well as attractive, and I was very pleased with the weight of the pasta pot. The pot itself was quite sturdy, while the insert liner is much lighter in weight which works well when you are draining your pasta. As well as being very attractive to look at while it sits on your stovetop, the hammered copper exterior enhances the conduction of heat, and the pot is also oven safe. I always believe that to cook great Italian food, you need the right tools, and this pasta pot would be the perfect addition to any pasta lover’s kitchen. Of course, this pot can be used for much more than cooking pasta, and it is ideal for making soups of any description as well as for blanching vegetables.

I decided to create a fall pasta dish to try out my new Martellata Pastaiola, and since I just returned from Italy where we spend six months a year in Umbria, I wanted to make an Umbrian inspired dish. I thoroughly enjoyed trying out the pasta pot while making my Farro Pasta With Mushrooms & Sausage In A Creamy Thyme Sauce. I have an electric stovetop here in North America, and it usually takes forever to boil water, but I found that the water came to a boil quicker than usual in my new copper pasta pot. This Lagostina Matellata pot is also wider and a little shorter in height than my regular pasta pot, which makes adding long pasta to the boiling water much easier. I was happy that the pasta insert was quite lightweight which made draining the pasta easy, and I found that cleanup was a breeze.

I’m a noodle bender since I was little……momma mia….what pasta?
Any that I could have a spic-i–a meatball with…..yum…yum…..I’m so hungry thinking of having a beautiful pan to cook my pasta in…….thanks for your wonderful give-away!

I would cook something simple, but delicious – spaghetti with homemade slow-cooker tomato sauce and meatballs! More important than the food, though, is the people I’d share it with – I want to start Friday night neighborhood pasta nights and invite people into my home to share a weekly meal, and with the size of this pot there would be enough pasta for everyone 🙂

What pasta?
Well I’m a noodle bender from when I was little so…….any pasta I could have a spic-i-a meatball with!!!!!
Yum..yum….it would be nice to have a beautiful pan to cook pasta in!
I’m seriously hungry now!
Thank you for your generous contest!

That pot is so beautiful!
I would definitely make my grandmother Mamie’s ravioli. When I was growing up it was my job to seal them with a fork. Since we didn’t have alot of space to store them while we waited to cook them, they were laid very carefully on a clean starched (and ironed!) sheet on my grandmothers bed.
Wish I had a picture of that today.
Xo

My absolute favorite pasta recipe for this time of year is one a accidentally threw together a few years ago. It is a wild mushroom sauce over homemade pappardelle pasta. I use a mix of chanterelles, oyster and shiitake mushrooms. But since this is the only time of the year I can get fresh chanterelles, I can only make it in the fall.

What a gorgeous pasta pot! If I were to win this pot I think I’d have to make an equally gorgeous pasta for it’s first use. I love linguine with little neck clams. It’s such a beautiful dish for everyday or special occasions.

What a gorgeous pasta pot! I think I would have to make an equally gorgeous pasta dish when using this pot for the first time. Linguine with little necks clams is such an elegant dish, but easy enough for weeknights as well as special occasions. It’s one of my families favorites!

I would make orecchiette with broccoli rabe and sausage. This was the macaroni that my grandmother from Puglia made for us on every visit and this pasta shape reminds me of her and the wonderful times we had together.

I’d love to be able to cook up to 2#’s of lasagna sheets at a time. The biggest pot I own now barely handles 1#! I make a large amount of lasagna and most pasta dishes so I can share with a couple of neighbors that really miss good Italian food. I make their portions as I’m doing my own. Kind of ‘spreading’ the wealth! I’d really love to have a really good pot again. Thank you.

If I won the Lagostina Martinella pasta pot, I would attempt to find the recipe for Ruote pazze di Benedetto Cavalieri con pesto rosso, basilico fritto e pomodoro candito that I loved so much at Tormaresca Bistrot in Lecce, Italy, that I ordered it three nights in a row!

Broccoli rabe with spicy Italian sausage, garlic, red pepper flakesand kalamata olives with good Italian penne…one of my weeknight go tos! And it would loook marvelous served out of this gorgeous pot! Hope I win!

To celebrate ownership of this incredible pot I would get tickets and take my wife to the opera. Afterwards I would take her home and make a midnight dinner of egg tagliolini with black truffle sauce using fresh truffles from Norcia. With it I would serve a bottle of Sagrantino di Montefalco Riserva followed by espresso and Strega.

Being 100% Italian with parents from Northern and Southern Italy, I was raised with some of the most fantastic food. As both my parents are now cooking in Heaven, I try many other fantastic recipes. Thank goodness for cookbooks and for the computer. I have tried so many but my favorite is homemade bolognese sauce with pappardelle pasta. Love your emails and envy you the chance to live half the year in the love of my life, Italy

OMG the to die for, the Slow-Cooked Sunday Pasta Sauce from your site.

It had to be the most amazing dish I have ever cooked, and I’ve been cooking for quite a long time.
63 in nine days. I am looking forward to cooking it again for family and friends. Oh and using the beautiful pot above, would be such an honor.

Beautiful pot , so much better than carrying a pot of boiling water and pasta over to the sink and dumping it into a colander! We have been using Jovial’s einkorn pasta and really like it, but I’d love to try making fresh pasta.

Every Friday night is pasta night in our house. If I were to win this giveaway, it would be tough to decide which recipe to inaugurate the pastaiola with. Right now I’m craving chicken Marsala ravioli so perhaps that would be the first dish.

What a gorgeous pot! I would make a family favorite that I have been making for many years, Linguine with Ham & Peas. It’s a deliciously yummy dish with 3 kinds of cheeses. A real comfort food in our house.

If my boys had their way it would be tortellini with homemade alfredo sauce. If I had my way, it would be broccoli and cavatelli although I can’t perfect it like my grandma made it. By the way, Oct. 28 is my wedding anniversary. 🙂

After spending six weeks this Fall on the Amalfi coast, I would make spaghetti with zucchini, as an American tribute to Donna Rose of Ristorante Maria Grazia in Nerano. Although they say it has never been copied in its original form, I’m going to give it a shot with “my” new Lagostina Martellata Copper Pasta Pot.

My best friend when growing up made a fantastic Italian Braccoli , the steak was pounded thin, layered with garlic and parsley, tied with a white string and cooked in her homemade sauce till as tender as could be….then ladled over a perfect pasta for the most heavenly dinner ….pair it with a glass of dry red wine and celebrate life.

This pot looks amazing! Hmmmm, what type of pasta would I prep if I had this wonderful pot?? Well, being that I am cooking more Gluten Free these days I would prepare a GF pasta, preferably something like spaghetti or fettucine with my “go to” Italian Tuna Sauce; you can make this tasty sauce in a pinch with canned Italian tuna in olive oil which is a staple in most Italian pantries, olive oil, garlic, crushed red pepper, capers, white wine and a few other items and you’ve got a wonderful dish to serve alongside a nice escarole salad with lemon and olive oil and bread, be it GF or regular whole grain. Here’s hoping…!!

On day #1, I would make Farro Pasta With In A Creamy Thyme Sauce With Mushrooms & Sausage that is listed on your site. I would make it even without the wonderful Lagostina Martellata Tri-Ply Copper Covered Pastaiola. I know that it will be much better if prepared in the Pastaiola. After the first day, I would plan on every pasta from Agnolotti to Ziti!

This is so much fun! I would love to own this pot! Thank you for this contest. I would make penne with tomato basil sauce which is a new garden favorite recipe, following pesto sauce with pecorino romano. Ciao!

My grandfather came from Campobasso, Italy when he was just 9 yrs old, but still remembered the wonderful flavors and ingredients of the pasta sauce he was introduced as a boy, and taught my mother (his daughter) who then taught my dad how to make this delicious Sunday sauce – similar to Sunday Gravy. It has been passed down to my generation, and of the 14 children in our family, I am considered the one who makes the most closely resembeled version of this recipe. With that being said, this is the first thing I would make if I won this pot! A family tradition pasta sauce with home made pasta (from my son-in-law)! What could be better! come on by- there’s always room for one more at our pasta table!!

I love this pot! I have a weakness for anything related to cooking: pots, pans, utensils, spices, cookbooks, new recipes. I do not have any copper pots so this would be a wonderful addition to my collection!
At first I thought that Linguine with clam sauce would be my choice, since it is a favorite of my husband’s and I have a new gluten free linguine to test out. (I am gluten free, husband is not. If I can sneak it past him, the pasta is a keeper!)
But then I saw your new recipe with the sausage and mushrooms and thyme. I definitely would try that in the new pot. If I haven’t already made it!

I so love all of your recipes and I would choose to make your Short Rib & Pappardelle Pasta.
Made this for my lunch bunch last week and everyone loved it and wanted the recipe.
I’m sure you’ll be getting new requests to join your website. Ciao

My spaghetti with ShaShata sauce is soooo delicious. Olive oil and butter sauce with green, red and yellow peppers, mushrooms, garlic, and a can of asparagus with the juice, salt to taste, is all you need to make this ever so delicious, finger-licking, mouth watering pasta your whole family will love. The spaghetti, al dente and drained, is poured over the mixture and mixed with the vegetables. Bread and wine is all you need to round out this wonderful recipe.

I am brand new to your website, my brother sent it to me today. I immediately got on your mailing list. If I won this pot I would try one of your receipes, which one the jury is still out !!! This pot is like a piece of art so pretty.

My grandparents are from Nocera and Spello in Umbria so I am totally in love with your website and your excellent recipes! I would make my grandmother’s outstanding tomato sauce with angel hair pasta in this beautiful, beautiful pot and invite you to share it with us. You feel like family!

My grandparents are from Nocera and Spello in Umbria. I would make my grandmother’s outstanding tomato sauce with Angel hair pasta in this beautiful pot, serve it with her pork, lemon and cinnamon meatballs and invite you to share it with us. Love that you live in Umbria half of the year and, of course, I love your excellent recipes from the region.

How could it be Sunday without mama’s Sunday Gravy? Loaded with luscious tender meatballs, sausage, pork neck bones, braciole, the tomatoes used would be home canned and a different hand-made pasta each week, sometimes ravioli or tortellini, generally pasta alla chitarre (followed, of course, with a great roast with potatoes and gorgeous bitter green salas). All the aunts and uncles, nieces and nephews, young and old, would gather in mama’s great basement kitchen. She is long gone but the tradition continues in my farm house kitchen, especially during wine-making and home-canning season (just about now). But all year long I will never let Sunday go by without Sunday Gravy. There is a dispute between me, coming from NYC, and a friend in New Jersey, who refuses the word ‘gravy’, says it is sauce and only sauce. I say sauce any other time, but on Sundays it’s gravy. I want this great pot, I NEED this great pot, I will dream about it until the results are in. Grateful am I for such a chance to contest to win. It would be the best 80th year birthday present I could ever receive. Thank you.

I would make a bolognese sauce with boneless short ribs which I trim and hand grind. I also use finely chopped carrots, onions, celery and garlic as a base. I add 1/2 a stick of butter to the tomato sauce toward the end and a dash of sugar. Always over fresh linguine.

I have been an admirer of Langostina pots & pans for many years. They are truly a work of art to passed down from generation. To generation. I would make our family & friend favorite, Pasta Amatriciana. I even taught my Irish husband how to make it❣
Thanks for this great offer.

Something as elegant deserves use! But today I feel like simple homemade pasta and a light cream base with wild mushroom sauce. I live in the woods and often at this time of year I find abundances of fall oyster mushroom and wild chives. I’d add a touch of lemon peel and a dry white wine. Then top it off with greens sautéed with garlic , rosemary asiago cheese. yummmmm!

Since my partner Antonio makes and sells delicious homemade ravioli and tagliatelle, we would of course cook lots of ravioli. But the first pasta we would make with the new pasta pot is homemade tagliatelle with his homemade Ragu! YUM!

First, this gorgeous pot would be a stunning addition to my kitchen. Second, I would attempt to recreate the ravioli my Nonna DeBona and I would make for special occasions. She was the best cook and grandma, putting such love into her family and the dishes she made. It would be like sharing this with her all over again, only this time with my daughter. And as I cook with my daughter and pass the love and recipes on to her, she would also inherit the lovely pot I hope you chose to give to me~

Since the weather in the Northeast has (finally) become fall like, it makes me think confort food. Nothing is more comforting than a BIG bowl of parpardelle with lamb ragu. That would be the first meal I would cook in that magnificent pot.

Love this pot to cook my Homemade Pappardelle with my Nonna’s Bolognese Sauce recipe. What can better than that. Nothing is better than Italian Cruisine. The idea of having this beautiful cooking vessel in my Cucina would be amazing.

The holidays are fast approaching and for my Thanksgiving Dinner, I would make my Tortellini Soup with fresh vegetables and homemade chicken stock. I would bring it to the table so that everyone can admire this beautiful copper pot while enjoying a delicious meal.

Love the look of this pot. I would probably make a stew with sweet potatoes, carrots, celery, onion, some red wine, beef, red tomato gravy….. heard Frankie Valle the other day say that New Jerseyian’s call their sauce gravy. This pot is nice and deep so I could make a great amount for eating now and freezing for dinners this winter.

With such a beautiful pot I’d make several pasta dishes for my pasta loving family. Our favorite is Rigatoni Bolognese. However, this pot will get to help me prepare penne a la vodka, spaghetti and meatballs, and lasagna. All of these will be made wish fresh sauces, of course.

So many wonderful pasta dishes to choose from in this versatile pot! My first go to comfort dish would be Pasta (bucatini) Aglio e Olio with shrimp. That first bite with the sauce that seeps out makes you want to close your eyes and have a moment. This pot would certainly be a step up from the Dutch Oven. Thank you for the opportunity.